Ingredients:
4 - 6 corn tortillas
canola or vegetable oil
1 lb protein (ground beef, steak, shrimp, chicken- cut into bite size pieces)*
2 tbsp chili powder
2 tbsp garlic powder
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried oregano
salt and pepper
1 can refried beans, low-sodium
1 heart of romaine lettuce, shredded
2 roma tomatoes, diced
4 radishes, sliced
3/4 c shredded cheese (Mexican mix preferable)
sour cream
guacamole
salsa
1. In a medium skillet, add enough oil to cover about 2 inches of pan. Warm oil over medium to medium-high heat. As the oil heats up, lay out newspapers and /or paper towels as a place to transfer corn tortillas to help drain.
2. In a medium sized bowl, add your protein along with the following six ingredients. Mix thoroughly and set aside.
3. Using tongs, add one tortilla at a time to the hot oil. Leave on one side about 30-45 seconds. Using the tongs again, flip the tortilla over and leave on remaining side for another 30 seconds. Remove tortilla letting the tortilla drip off the excess oil into the pan before transferring to the paper towels. Repeat for remaining tortillas.
4. Once the tortillas are complete, in a non-stick skillet, heat over medium-high heat. Add the seasoned protein, along with 1/2 cup water - if using shrimp, instead of using water, replace with lemon juice. Let the meat brown and cook thoroughly.
5. in a small non-stick skillet warm up the refried beans until just heated through. Alternatively, you can warm the beans up in the microwave - in 30 second intervals as the beans can scald easily.
6. To assemble, take one drained tostada shell, add about 2 tbsp of refried beans and spread entirely over the tostada shell. Add a generous helping of the protein, top with lettuce, tomatoes, radishes, cheese, then guacamole, sour cream and salsa as desired.
*My family and I use ground bison. It has much more flavor than ground beef and is also lower in fat and cholesterol!
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